Yes, this recipe forgets to point out when to add the prepared chestnuts. (Just toss them in at the end as you are mixing in the mushrooms to the bread.) And I used a smaller pan. Also, the broth was too much- maybe by 1/4 of a cup. Also, I'd suggest being super gentle and use minimal stokes when mixing in the mushroom sautée to the prepped bread/broth because the mushrooms create a dark grey-brown juice that will turn everything grey-brown... which is not that pretty. I used a marbled rye/pumpernickle bread and it wasn't overpowering at all- it was delicious! Even with the faults in transcribing the recipe, it's delicious and it's a keeper.

Made with 1/2 porcinis
and 1/2 chantrelles,
this recipe turned out
the best out-of-the-
bird stuffing I have
EVER had. Like the
other recipes in this
Traci Des Jardins
menu, however, the
instructions were
badly written and
edited. I also doubt
anyone ever tried to
make this recipe as
written before it was
published. First, a
9x13 dish is too big
unless maybe you cut
everything very
chunky. Second, add
the liquid a little at
a time. It probably
won't take 2 cups and
maybe less than 1-
1/2. Third, hey
Traci! When do the
chestnuts go in?
DUH. Oh, and make it
with sourdough. The
subtle mushroom
flavors would be lost
with rye or
pumpernickel. Lastly,
watch the salt. The
full tablespoon was
just shy of too salty
for my taste. If you
don't like salt, use
less. Still, a great
recipe. Oh, and with
all the other problems
with the isntructions,
oddly enough 3 tbs.
and 1 tsp. IS the
right amoutn of thyme.